Chicken and vegetable bake

Yield: 1 Servings

Measure Ingredient
¾ cup Chicken broth
1 cup Thinly sliced carrots
2 cups Fresh or frozen cut green beans
1 cup Thinly celery
¼ teaspoon Poultry seasoning
¼ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Cornstarch
½ cup Skim milk
2 cups Cubed cooked chicken or turkey
2 tablespoons Dry white wine
½ cup Fine dry bread crumbs
1 tablespoon Margarine; melted

In a medium bring chicken broth to boiling. Add beans, carrots, celery, poultry seasoning, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes or till vegetables are crisp-tender. Do not drain.

In a small mixing bowl stir together cornstarch and milk till smooth. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Remove from heat. Stir in chicken or turkey and wine. Pour into a 1-½ quart casserole dish. Combine bread crumbs and margarine. Sprinkle over chicken mixture. Bake uncovered in a 375 degree oven for 15 to 20 minutes or till heated through.

Calories-265, Protein-25g, Carbohydrate-20g, Fat-9g, Cholestrol-63mg, Sodium-487mg, Potassium-580mg Posted to Digest eat-lf.v097.n193 by Lynn Rausch <lrausc19@...> on Jul 30, 1997

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